Heat enough oil to thinly coat the base of a large saucepan over a medium-high heat. Add the onions, season to taste with salt and cook for about 10–12 minutes, stirring occasionally, until they begin to
caramelise. Add a splash of water if the pan gets too dry.
Add the garlic and ginger and cook for another minute. Stir in the spices and cook for 1 more minute. Add the tomatoes and cook until bubbling again, then add 950 ml/4 cups of water and the lentils. Cover
with a lid and bring to a boil.
Add the carrots, cover, and simmer for about 20–30 minutes until the lentils are starting to break down and the carrots are tender. Stir in some black pepper and the kale.
Turn off the heat, leave the pan covered and allow to stand for 15 minutes before serving with rice, chilli flakes/hot red pepper flakes, coriander/cilantro and a drizzle of coconut cream.
Recipe extracted from First-time Vegan by Leah Vanderveldt, Ryland Peters & Small, RRP £9.99
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